John Brewster

When I started brewing in India, I ran into a specific frustration with most brewing calculators: they assumed ingredient availability, unit systems, and equipment that didn’t match what I was actually working with.

Adding sensors to a fermentation chamber is the step between having a box that holds temperature and having a system that gives you visibility into what’s actually happening inside.

Smart kegerators have moved from a novelty to a genuinely useful product category over the past few years.

Running out of CO2 mid-fermentation or mid-keg is an avoidable problem that still catches homebrewers off guard more than it should.

I’ve used most of the major brew tracking apps over the years and my conclusion is that the best app is the one you’ll actually use consistently — and that depends more on interface design and workflow fit than on …

The craft beer industry’s relationship with AI has moved from skepticism to active adoption faster than most industry observers expected.

Data science applied to fermentation sounds like something only commercial breweries with dedicated analytics teams would pursue, but the tools available to homebrewers — a spreadsheet, a wireless hydrometer, and some basic statistics — are sufficien

Recipe sharing changed how I develop beers. Before I started using platforms with public recipe databases, my recipe library was a collection of my own experiments and a handful of recipes from homebrewing books.

Most homebrewers buy the cheapest refractometer they can find and use it for years without knowing how much measurement error they’re accepting.

Most fermentation errors are visible in the data before they’re apparent in the beer — if you know what to look for.